Hearty Crockpot Chicken Enchilada Casserole Recipe

I truly love my Chicken Taco Casserole Crockpot creation that superbly combines boneless chicken and enchilada sauce with black beans, corn, and cheddar cheese. A medley of diced onion and garlic with cumin and chili powder infuses every bite with delightful flavor, making this an irresistible option for easy dinners.

I’ve been experimenting with new dinner ideas and this Hearty Crockpot Chicken Enchilada Casserole has quickly become one of my favorites. It’s all about taking a bunch of simple ingredients like 4 boneless chicken breasts, diced onion, minced garlic, and a splash of ground cumin and chili powder, and turning them into a dish that really pops with flavor.

I find it fun to mix in two cans of enchilada sauce, a can of black beans and a cup of frozen corn with bite-sized chunks of flour tortillas. Then I top it off with 2 cups of shredded cheddar cheese and, if you like, a handful of chopped fresh cilantro to finish.

I’ve always loved crockpot meals because you can set it, forget it and come back to a meal that’s perfect for a quick meal for groups. Its a pretty cool twist on Mexican food recipes in a crockpot style that never disappoints.

Why I Like this Recipe

I really love this recipe because it’s super easy to throw together even on those crazy busy days. I can just dump everything in the crockpot, walk away, and come back to a warm, hearty meal that’s packed with flavor.

I also like how the enchilada sauce and spices blend with the black beans and corn to create a really unique, kick-ass flavor that keeps me coming back for more.

Another reason is that the shredded chicken becomes insanely tender after slow cooking and it easily soaks up all the yummy sauce, making every bite delicious.

Lastly, I appreciate that it’s flexible enough to be customized, whether I add extra cheese or even a bit more cilantro for a fresher taste, so it never gets boring.

Ingredients

• Chicken breasts provide lean protein and hearty texture that makes the dish filling.
• Enchilada sauce adds a tangy, bold flavor that lifts up all the ingredients.
• Diced onions bring a subtle sweetness and crunch that complements the protein.
• Black beans offer fiber and protein for an extra nutritious boost in every bite.
• Frozen corn kernels give little bursts of natural sweetness and a crisp texture.
• Tortilla pieces soak up the savory sauce creating a comforting, satisfying base.
• Shredded cheese melts to bind the flavors into a gooey, delicious mix.
• Minced garlic mixes with spices giving the casserole a warm, inviting charm.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 2 cans (10 oz each) enchilada sauce
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 10 flour tortillas, cut into bite sized pieces
• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterrey Jack)
• Optional: A handful of chopped fresh cilantro

How to Make this

1. Begin by placing the chicken breasts at the bottom of your crockpot. Then add the diced onion and minced garlic on top.

2. Pour both cans of enchilada sauce over everything and sprinkle the ground cumin, chili powder, salt and pepper evenly.

3. Add the black beans and frozen corn, spreading them out so they mix well with the sauce.

4. Cover the crockpot and cook on low for about 6 hours or until the chicken is tender enough to shred easily.

5. Once the chicken is cooked, take it out and shred it with two forks, then return the shredded chicken back into the crockpot and mix well.

6. Stir in the bite-sized pieces of flour tortillas, making sure they get soaked in the sauce.

7. Sprinkle the shredded cheddar cheese (or the mix with Monterrey Jack) on top of the mixture.

8. Cover again and let it cook for about 15 minutes or until the cheese has nicely melted into the dish.

9. If you like, finish off the casserole by sprinkling a handful of chopped fresh cilantro over the top before serving.

Equipment Needed

1. Crockpot with lid for slow cooking
2. Cutting board for dicing the onion and mincing garlic
3. Knife to chop the veggies and cut tortillas if needed
4. Measuring spoons for the spices like cumin and chili powder
5. Forks to shred the chicken once its cooked
6. Spoon or spatula to mix all the ingredients together
7. Can opener for opening the cans of enchilada sauce and beans

FAQ

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

• If you don’t have chicken breasts, you could easily use turkey cutlets or even pork tenderloin as a substitute.
• Instead of store bought enchilada sauce, you can whip up your own using tomato puree, garlic, and a few spices like paprika and chili powder.
• If black beans aren’t available, pinto beans or kidney beans should work fine and add a slightly different but tasty twist.
• Out of flour tortillas? Try using corn tortillas instead; they give the dish a unique flavor and work well in a pinch.
• Not a fan of cheddar? A mix of Monterey Jack or even pepper jack can really spice things up and makes a great substitute.

Pro Tips

1. If you got a little extra time, you might want to sear the chicken in a pan first. This just gives it a richer flavor before tossin it into the crockpot.
2. I found that lightly stirin the onions and garlic in a bit of oil on the stove beforehand really boosts the overall taste.
3. When mixin in the tortilla pieces, consider addin them a bit early during cook time so they soak up more of that tasty sauce.
4. Feel free to experiment with the spices a little bit extra – a pinch more cumin or even a squeeze of lime at the end can really round out the flavors.